Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 3 garlic cloves (crushed or grated)
  • 2 cm ginger (grated)
  • 1 tablespoon cumin (ground)
  • ½ teaspoon cayenne pepper ((or dried chilli flakes))
  • 400 g tin chopped tomatoes
  • 200 g dried red lentils
  • 1 litre water or vegetable stock ((or chicken stock if you don’t need this to be veggie))
  • Salt and pepper (to taste)
  • Juice of 1 lemon ((or to taste))

Instruction

  • Put 1 tablespoon of olive oil into a wide, deep pan and add the diced onion. Cover with a lid and cook on a low heat for 5 minutes until the onions have softened but are not brown.
  • Add in the garlic, ginger, cumin and cayenne pepper and fry for 1 more minute. Then add in the tinned tomatoes, lentils, water or stock and some salt and pepper. Bring to the boil, cover with a lid and then turn down and simmer for 30 minutes until the lentils are really soft. Stir occasionally.
  • When the soup is ready, squeeze in the juice of 1 lemon (or to taste) and add more water if you think the soup is looking too thick.
  • Ladle the soup into bowls and serve.